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Minestrone Soup

Hearty Italian minestrone with seasonal vegetables, cannellini beans, small pasta and a Parmigiano rind for depth.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 3 tbsp olive oil
  • 1 onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 2 small zucchini diced
  • 1 potato diced
  • 400 g canned chopped tomatoes
  • 1.5 l vegetable stock
  • 400 g canned cannellini beans drained
  • 100 g small pasta such as ditalini
  • 2 handfuls cavolo nero shredded
  • 1 Parmigiano rind (optional)
  • Salt and black pepper

Method
 

  1. Warm the oil in a large pot and cook the onion, carrots and celery for 10 minutes.
  2. Add the garlic, zucchini and potato and cook for 5 minutes.
  3. Add the tomatoes, stock and Parmigiano rind. Simmer for 20 minutes.
  4. Add the beans and pasta and simmer for 10 minutes until the pasta is tender.
  5. Stir in the cavolo nero for the last 3 minutes. Season, remove the rind, and serve with olive oil and grated cheese.

Notes

Minestrone is even better the next day. If making ahead, cook the pasta separately so it does not swell.